No really, I’m asking you! I have no idea what to call it. I was going to call it a semifreddo, but then semifreddos are icy. And this ain’t icy; unless you freeze it for AGES.

No, this “thing” is almost fudgey, but firm.

So like a frozen fudgey firm cake.

Maybe I’ll call it a soft frozen cake – or just a frozen cake. Yeah, that sounds better.

But whatever this soft-firm-fudgey-frozen-semifreddo-cake is, it’s totally delicious. It’s a vegan chickpea peanut butter one with a raspberry jam filling, some sour berry coulis on top and a cacao, ginger and peanut crumb.

So yeah, it’s reeeeal good.

The mixture is blitzed and layered in a ramekin with the jam, then frozen for an hour. Then it’s served with the coulis and the crumb. It’s a cold dessert, but judging by the consistency, it probably wouldn’t even pass your mind that it’s a freezer dessert. It’s not like an ice cream, nor is it like any other freezer desserts – but it’s set in the freezer.

FOR THE SOUR BERRY COULIS

TOPPING IDEAS

RASPBERRY CHIA JAM

Mash the raspberries with a fork until smooth***. Add chia seeds and maple syrup and stir to combine. Set aside to gel.

FROZEN THING

Place all ingredients in a high-speed blender or food processor and blend until smooth.

Lightly grease a ramekin of 150ml capacity. Place half of the Cold Delight mixture in the ramekin. Top with Raspberry Chia Jam, then top with the remaining Cold Delight mixture. Set in the freezer for 1 hour.

CACAO, ROASTED PEANUT AND GINGER CRUMB

Preheat the oven to 200°C/400°F. Line a baking tray with baking paper.

Mash the date in a mortar and pestle until a smooth paste. Add to a high-speed blender with the remaining ingredients and blitz until a dough forms.

Transfer to your prepared baking pan and roll out to a thickness of 2mm. Bake in preheated oven for 7 minutes (it should be quite soft, but it hardens when it cools). Remove from oven and allow to cool to firm up.

Now this is the super FUN part: When the biscuit has cooled, break it up into a crumb. There are soooo many different ways to do it; smash it in a mortar and pestle, put it in a plastic bag and crush it with your hands, chuck it in the blender – I put it in a plastic bag and did a mixture of crushing it with my hands and slamming it against the bench. But however you do it, you want the end product to be a crumb.

SOUR BERRY COULIS

Mash the berries with a fork until your desired consistency is reached.***

TO ASSEBLE

When the Frozen Thing has been in the freezer for one hour, remove from the ramekin. Place on a serving plate, top with Sour Berry Coulis, Cacao, Roasted Peanut and Ginger Crumb and edible flowers, then eat!